If you’ve got stale croissant that’s soggy and sad, this is a great way to revive it and turn it into something magical. This style of scrambled eggs is cooked over a water bath rather than direct heat. It takes almost 10 minutes to make, rather than the usual 1, but the result is luxurious, silky smooth, and worth every moment of it.
Makes 2
Time: 🕰
Effort: 💪💪
Ingredients:
1 stale croissant
2 eggs
Small knob of unsalted butter
Method:
1. Using a serrated knife, cut croissant into cross sections around 1 inch thick
2. Spread out on a dry pan and toast on medium-low heat, flipping once
3. Meanwhile set up a water bath using a pot of boiling water and a bowl on top
4. Maintain a slow boil
5. Crack eggs into the bowl
6. Whisk eggs constantly while cooking to incorporate as much air into it as possible
7. Once egg starts to thicken, keep a close eye to ensure lumps don’t form. If they do, remove bowl from flame to whisk, and then return to the water bath
8. Once the egg mixture turns into a paste-like texture, but still runny, remove from flame
9. Add a pinch of salt and a small knob of butter, and continue mixing
10. The eggs will set using the remaining heat from the bowl
11. Spoon scrambled eggs over toasted croissant slices and finish with some black pepper
12. Garnish with tomatoes or smoked salmon and serve
Nat & E Homecooking 